This is one of our favorite summer salads. This recipe is very forgiving so feel free to adapt it to your personal taste. It is filled with the goodness of fresh salad tomatoes, avocado, corn, black beans, romaine lettuce and a full flavored creamy Chipotle dressing. The dressing is amazing and you will find yourself making it to use on other salads as well.Be sure and use romaine lettuce as it is sturdy enough to stand up to the moist ingredients and won’t wilt as quickly. This flavorful salad is just as good on the second day!

1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained or use frozen

To prepare dressing, combine first 7 ingredients, stir until well mixed.

To prepare salad, combine lettuce and the remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately. Store leftovers in the fridge – it’s just as good the second day!

Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also work in this salad.

Stacey says:

Tami says:

I have never had any salad leftover for more than two days. I would think the dressing would be good up to the freshness date of the sour cream used, as long as it is properly refrigerated. Hope that helps.

Tami

Megan says:

Made this for lunch and WOW!!! This is definitely one of my favorite recipes. I marinated the chicken in some of the adobo sauce that came from the chipotle peppers before cooking! So yummy! Thanks for the recipe! !

Karen says:

I made this a while back and loved it. I love spicy food and the dressing was awesome! I just want to say that the chicken should be seasoned very well before it’s roasted or else all the flavor will be in the salad part and the chicken will be really bland, throwing off the balance a bit.

Sue says:

Tami says:

Hi Sue, The canned Chipotles in adobe sauce are whole chiles – you have to mince them yourself. Where I live they are sold in all the grocery stores in the Mexican food aisles along with the canned green chilies, enchilada sauce and jars of salsa.

If you google Chipotles in adobe sauce and click on images you will be able to see what the different brands look like and that helps when you go the grocery store.

Hope that helps. Good luck and Happy Cooking!

Sue says:

Another note: the adobo chilis I have purchased in the past are EXTREMELY spicy. I love hot things, and find any excuse to eat Sriracha and jalapenos, and I still think chipotle peppers in adobo are hot. Be forewarned! 🙂

Melissa says:

I made this for dinner tonight and followed the recipe exactly, omg this is so delicious and healthy! So nice to find a healthy recipe that has so much flavor. I will definitely be making this often. Can’t wait to have the leftovers for lunch tomorrow. Thank you!!!

Sara says:

I made this last night and didn’t mix the lettuce in (or the avocados because mine were still rock hard, but wouldn’t have anyway because my crazy husband doesn’t like them) and ate it for dinner last night, lunch today (with avocado! Yum!) and dinner tonight. Yeah, this is REAL good. I just put down 1.5 cups of lettuce and top it with 1 cup of the salad.

Tami says:

Hi Sara! I am so delighted to know you enjoyed this salad and modified it so hubby could enjoy it as well! I like how you kept all the ingredients separate so you could mix it up fresh as needed. Brilliant! 🙂

Joia Jones says:

YUH-UHM! I just made and ate this DELISH salad. After calculating my specific ingredients/brands, I came just slightly under the posted calorie count (I’m a nerd about weighing and measuring every ingredient) and, I have to say, I LOVE when I can get full from eating something so delicious…and not using a huge portion of my calorie count for the day! I reposted this to my social networks because it’s THAT GOOD.

Shelley says:

I made it today and put it in a whole wheat wrap and it was delicious! I put too much chipotle pepper so I put a sprinkle of sugar subsitite and made it a little sweet but still a spicy kick and taste! Also added orange bell pepper slices and used leftover shredded rotisserie chicken.

Mary says:

This salad is awesome! I’ve made it twice now for parties and so many people complimented and had to have the recipe! Thanks for sharing! Also, to cut out the step of making the chicken, I just buy the Perdue grilled “done its” and it turns out perfectly!

Tami says:

Kristy says:

Just made this for my dinner with a few changes. I replaced the sour cream with fat free plain yogurt because it’s what I had on hand.I also added a bit of garlic powder to the dressing. I used the dressing as a sauce on some bean and cheese burritos I made for my husband and he Loved them.

For my salad I added a bit of chopped pobolano pepper I roasted and I browned the corn a bit n a dry cast iron skillet. The salad was really delicious.

Cynthia says:

Rachel says:

Delicious! Made with greek yogurt instead of sour cream and went heavy on the chipotle peppers because we like spice. We had grilled chicken for dinner last night, so just grilled a few extra pieces. Cut them up tonight and tossed them with the salad for a SUPER easy and tasty weeknight dinner. Also made some Cilantro-Lime rice and it was practically the same as my burrito bowl order at Chipotle!

Rose & Anegelica says:

Me and my daughter Angelica are so excited to start this new healthy living and so excited to use your recipes!!! Looks so delish !!! Thank you for sharing and helping to encourage others!!! God Bless you 🙂

Jessica says:

Tami says:

I’m glad you enjoyed it Jessica! I don’t eat meat anymore but it was a family favorite for a long time. I need to make it over and sub some tofu for the chicken. The dressing is amazing! Happy Cooking. 🙂

Tami says:

Shawna says:

Found this on Pinterest and made this tonight. I took the suggestion of a previous post and coated the chicken in the leftover adobo sauce. Then I grilled the chicken on my Foreman grill. Added an extra Tbs of adobo chile to dressing also as I like everything spicy. Also, I added extra cilantro.I made mine with greek yogurt and double the lime juice as it was just a little thick due to the thickness of the yogurt.Overall I love this dressing. It was delish. I didn’t make a full salad but rather a small one and left everything cut up and ready to assemble so I can take it to work for lunch all week. Thanks for a great recipe!

[…] Chipotle Chicken Taco Salad! It was yummy, the only thing is it was a bit time-consuming to make, lots of chopping! This would be good for a ladies luncheon though. I am not a lady who lunches though, so maybe for one of you classy people. Also, it made a lot. If it is just for 2 people, cut it in half…and leave the dressing off. That way, you can just put the dressing on as you need it and you don’t end up with leftover soggy salad. No one likes soggy salad. […]

[…] This has everything that you’re looking for a good dish! Delectable and healthy! This is so easy to prepare, so I would try this once I get into my kitchen. This is a fresh treat that I can give to my family! I’m sure your kids would love this taco salad! Go check out her blog! […]

[…] Tomatoes, avocado, corn, black beans, chipotle dressing…do I have your attention yet? This salad is great even the next day, and the dressing is fantastic! You’ll want to put it on everything you eat! (via Nutmeg Notebook) […]

[…] Chipotle Chicken Taco Salad » Nutmeg Notebook – This is one of our favorite summer salads. This recipe is very forgiving so feel free to adapt it to your personal taste. It is filled with the goodness of fresh …… […]